#566 - Blueberry Crunch

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (DO NOT drain)
3 cups blueberries
3/4 cup white sugar
1 cup chopped pecans AND 1/2 cup chopped pecans
1 stick melted Parkay margarine
1/4 cup white sugar
1 box Duncan Hines yellow cake mix

Grease a 9 x 13 baking dish and preheat oven to 350 degrees. Pour the can of crushed pineapple (including the juice) evenly on to the bottom of the baking dish. In a bowl, add the 3/4 cup white sugar. Wet and drain the blueberries, then add them to the bowl with the white sugar and gently shake to coat them with sugar. Spread the white sugar coated blueberries on top of the crushed pineapple. Sprinkle 1/2 cup of chopped pecans on top of the blueberries, then sprinkle the yellow cake mix evenly on top of the pecans. In a separate bowl, add the 1/4 cup white sugar and the 1 cup chopped pecans--gently mix them together and sprinkle this mixture on top evenly. Bake at 350 degrees for 1 hour.